The second step in the application of the HACCP principles is describing the
products that are produced as well as their storage and distribution
requirements. Full descriptions for all finished products including any
intermediate products or by-products that are also intended for sale or use in
the food chain by other processors should be clearly established. Details
include critical and relevant safety information such as product’s common name, composition i.e. ingredients or raw materials used, physical/ chemical structure e.g. A w, pH, etc, processing methods and the relevant microcidal/ static treatments e.g. heat treatment, freezing, brining, smoking, etc, packaging, product durability, storage conditions as well as distribution methods and instructions e.g. temperature, humidity requirements for safe handling of products to ensure their integrity throughout the distribution chain.
Companies are recommended to document these details in finished product specification sheets, which need to be kept current and up-to-date. Any changes in the use of raw materials and/or modifications in the processing methods or equipment, which may influence the characteristics and properties of the finished product, would need to be timely reflected in the respective product specifications.
Finished product specification is normally one of the key documents that auditors would review in a food safety audit. Discerning customers/ buyers would also request for the document to obtain comprehensive overview of the products that they are interested in. To validate and verify the various requirements that companies have stipulated for product safety such as product durability/ shelf life, storage and distribution requirements, relevant testing and technical information used to help determine such conditions would need be to available for review.
By Chew Su Pei
Senior Consultant (PSB Academy)
Reference: Codex Alimentarius CAC/RCP 1-1969, Rev 4-2003 –Annex
(The next topic that we will be discussing in this series is “Step 3: Indentify Intended Use”) |
